roasted thai red curry chicken

But unfortunately, I forgot to instruct the shop people to remove the head and feet of the chicken. So I had this chicken with its head and feet still on.

*TRAUMATIZED*

There was no way in which I was going to go near the chicken – I swear its eyes followed me everywhere. Very, very creepy. So I had to ask the LAM to sort the problem out for me. I mean, he is a man, so he has to BE A MAN. Right?

In the end, since he was going to tok tok (cut) and spatchcock the chicken, I figured I might as well take photos of the process and blog about it. I mean, in case you need to tok and/or spatchcock your chicken and have no idea what to do, well, here’s how it is done. 🙂

I roasted the chicken with Thai red curry paste and coconut milk, which I have adapted from Hot Thai Kitchen. It is totally delicious and fragrant! In addition, since Thai red curry pastes are now readily available, one really needs to go through no trouble to cook with it.

Here are the instructions on how to cook this chicken.

Start with the, well, chicken.

First, chop off the head. Make sure you chop it off with a single stroke. Otherwise you will end up with little splinters of bone and that’s yucky.

Chop off the feet.

Turn the chicken so that it is breast-down. Use a good pair of kitchen scissors to cut along the back bone.

Cut along the other side of the spine and remove it.

Turn the chicken so that it is breast-up. Open the chicken near the neck and push downwards it to flatten.

Use both hands to push downwards along the breast bone.

I like cooking chickens that have been spatchcocked because the cooking is more even and that also means the chicken takes a lot less time to cook.

Roast the chicken at 200°C for about 30-35 minutes, or until the chicken is cooked through. If you like, you can also broil the chicken (top element only) for an extra 5-10 minutes after the chicken has been cooked to further brown and crisp the skin. Keep an eye on the chicken if you are doing this though.

Once the chicken is done, remove from the oven and tent it with aluminium foil for 10 minutes to let the meat rest and the juices to redistribute.

Cut and serve the chicken.

This is such a quick and easy way to roast a chicken and best of all, you get meat that is totally juicy. Try it, and I bet you will fall in love with this too!

Roast the chicken at 200°C for about 30-35 minutes, or until the chicken is cooked through. If you like, you can also broil the chicken (top element only) for an extra 5-10 minutes after the chicken has been cooked to further brown and crisp the skin. Keep an eye on the chicken if you are doing this though.

Once the chicken is done, remove from the oven and tent it with aluminium foil for 10 minutes to let the meat rest and the juices to redistribute.

Hi Janet, when time permits yes I do like to marinate the meat over night. But when I am in a rush then I make sure I rub the chicken everywhere, including under the skin and roast. Sometimes I leave it for 15 minutes then I roast. 🙂

Hi, this recipe look so simple. I am keen to try. I noticed that you placed your chicken on a wire grill when you roast it. Where can I get that kind of grill tray? Can I use my cooling rack for it? Thank you.